Entree: United States – West Virginia – West Virginia Cornbread and Beans

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 15 min

Total 2 hrs 55 min

Ingredients

- 2 cups (approx. 1 lb / 454 g) dried pinto beans, picked over and rinsed
- 2 ham hocks, approx. 1.25 lb (570 g) total, or 8 oz (225 g) smoked bacon, diced
- 1 medium yellow onion, about 6 oz (170 g), diced
- 3 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken stock or water (plus extra to cover if needed)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) black pepper
- 1-1 1/2 tsp (6–9 g) kosher salt, adjust after cooking (ham hocks add salt)
- 2 bay leaves
- 1 tbsp (15 ml) apple cider vinegar (optional, for finishing)
- 2 cups (about 4 oz / 115 g) chopped collard greens or kale, stems removed (optional vegetable)
- 2 tbsp (30 ml) bacon drippings, lard, or vegetable oil, divided (for beans and cornbread)
- Fresh chopped parsley or scallions for garnish (optional)

Cornbread (skillet)
- 1 cup (120 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 egg, large
- 1 cup (240 ml) buttermilk
- 2 tbsp (30 ml) melted bacon drippings or vegetable oil
- 1 tbsp (15 g) granulated sugar (optional; traditional Appalachian cornbread often omits sugar)
- 2 tbsp (30 g) butter for skillet (or additional drippings)

Instructions

Short Description:
Hearty pinto beans cooked slowly with smoky ham hocks or bacon and simple aromatics, served with a golden skillet cornbread — a classic West Virginia comfort meal. The beans are finished with a touch of acidity and greens for balance.

Regional Notes:
This Appalachian West Virginia version centers on pinto beans simmered with ham hocks or country bacon for deep smoky-salty flavor and is traditionally eaten with skillet cornbread. Compared with other regional bean dishes, it uses the pork-cured richness common in the Mountain State and often includes an optional handful of collard or turnip greens added near the end.

1. Prepare the beans: Pick over and rinse the dried pinto beans. For best texture soak overnight in 6–8 cups (1.4–1.9 L) cold water, or quick-soak by covering with water, bringing to a boil 2 minutes, then removing from heat and soaking 1 hour. Drain and rinse before cooking.
2. Render the pork: In a heavy 5–6 qt (5–6 L) Dutch oven or pot over medium heat, add the diced bacon (if using) and 1 tbsp (15 ml) drippings if needed. Cook until bacon is browned and fat is rendered, about 6–8 minutes. If using ham hocks, add 1 tbsp (15 ml) drippings and brown the ham hocks briefly on all sides to develop color, about 4 minutes.
3. Sweat aromatics: Add the diced onion to the pot and cook until soft and translucent, about 6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Add beans and liquid: Add the drained beans, smoked paprika, black pepper, bay leaves, and enough chicken stock or water to cover the beans by about 1–2 inches (roughly 6 cups / 1.4 L to start). Bring to a simmer over medium-high heat.
5. Simmer gently: Reduce heat to low, cover partially, and simmer gently until beans are tender, 1 1/2 to 2 hours for soaked beans (longer if unsoaked). Check every 20–30 minutes and add more hot water/stock if necessary to keep beans covered. Skim foam as needed.
6. Finish pork and season: If using ham hocks, remove them when the meat is fall-apart tender (after 1 1/2–2 hours), shred the meat, discard bones and tough gristle, and return the shredded meat to the pot. Taste and adjust salt (start low — ham hocks add salt); add 1–1 1/2 tsp (6–9 g) kosher salt total or to taste. Add apple cider vinegar if using to brighten flavors (start with 1 tbsp / 15 ml).
7. Add greens (optional): Stir in the chopped collard greens or kale during the last 10–15 minutes of cooking so they wilt but retain some texture.
8. Keep warm: When beans are thick and creamy but still moist (not dry), remove from heat. If desired, mash a cup of beans against the pot side to thicken the broth.
9. Preheat for cornbread: When beans are nearly done, preheat oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it heats.
10. Make the cornbread batter: In a bowl, whisk together cornmeal, flour, baking powder, and salt (and sugar if using). In another bowl whisk egg, buttermilk, and 2 tbsp (30 ml) melted drippings or oil. Stir wet into dry just until combined; batter will be slightly lumpy.
11. Bake cornbread: Carefully remove the hot skillet from the oven and add 2 tbsp (30 g) butter or 2 tbsp (30 ml) drippings to melt and coat the bottom. Pour batter into the hot skillet, smoothing the top. Bake 18–22 minutes until a toothpick comes out clean and top is golden brown. Let rest 5 minutes before slicing.
12. Serve: Spoon beans into bowls, garnish with chopped parsley or scallions if desired, and serve with warm skillet cornbread on the side. Crumble cornbread into beans or tear pieces to sop up the broth as preferred.
13. Leftovers and storage: Cool beans completely and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of water or stock. Cornbread keeps in an airtight container 2 days, or freeze slices for longer storage.